Ground Lamb-Stuffed Portabellas

• 1 -2 tablespoon extra virgin olive oil
• 1 1/2 red onions, finely diced
• 2 1/2 lbs ground lamb
• salt and black pepper
• 2 -3 tablespoons ground cumin
• 1 quart whipping cream
• 1/2 loaf brioche bread, finely diced
• 3/8 cup grated swiss cheese
• 3/8 cup grated gruyere cheese
• 3/8 cup grated mozzarella cheese
• 36 -40 portabella mushrooms, 3 inches in diameter
• 2 cups beef stock
• extra cheese, for topping
• breadcrumbs, for topping

1. In a large, deep-sided skillet, heat oil over medium-high heat and saute the onions; add the lamb (crumbled), salt, pepper and cumin; stir meat as needed to prevent sticking.
2. When lamb is fully cooked, add cream; simmer for 10 minutes.
3. Stir in diced bread; cook for about 2 minutes then remove from heat.
4. When meat is cool enough to handle, knead in cheeses; taste and adjust salt, pepper and cumin if necessary.
5. Snap off mushroom stems and spoon out gills so portobellos are shallow cups.
6. Bring stock to a boil and place mushrooms in, 1 minute on each side.
7. Preheat broiler.
8. Stuff portobello caps with lamb mixture, then top each one with more cheese and crumbs.
9. Place under broiler to rewarm and crisp the topping.
10. Serve hot.

extra virgin olive oil, red onions, ground lamb, salt, ground cumin, whipping cream, bread, swiss cheese, grated gruyere cheese, mozzarella cheese, portabella mushrooms, beef stock, extra cheese, breadcrumbs

Taken from www.food.com/recipe/ground-lamb-stuffed-portabellas-80873 (may not work)